Ingredients
1 pound Raw Shrimp, Peeled
4 whole Garlic Cloves, Minced
2 Tablespoons Chives, Chopped
2 teaspoons Red Pepper Flakes
1/4 cups Olive Oil
Kosher Salt
1 cup White Wine
1 pound Spaghetti Noodles
1/2 cups Panko Bread Crumbs
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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rinse and drain the shrimp. 2) in a small bowl, combine the garlic, chives, rosemary and red pepper flakes in a medium bowl. 3) add the olive oil and a sprinkle of kosher salt. 4) add the white wine. 5) add the shrimp to the marinade and toss to coat. set the shrimp aside. 6) preheat the oven to 350 degrees f. 7) bring a large pot of salted water to a boil. 8) pour the panko crumbs on a sheet pan and toast in the oven at 350 degrees until the crumbs are golden brown, about 5-10 minutes (watch carefully!) when done, remove them from the oven and set aside. 9) add the spaghetti to the boiling water and cook the pasta according to the manufacturers directions. 10) when the pasta has about 6 minutes left, heat a large saute pan over high heat. 11) add the shrimp and all of the marinade to the pan and cook the shrimp and sauce over high heat, continually stirring until all of the shrimp are barely pink on both sides about 5 minutes. 12) when the pasta is done, drain it. toss the pasta with the shrimp and sauce. season to taste with kosher salt. 13) serve on a plate with spaghetti, shrimp and toasted breadcrumbs sprinkled over the top of the dish.